Photo: Erik Putz
You’ve had all the rest, now make the best. This upgrade takes just a few minutes more: Let the melted butter get all nutty and brown, and then add salt. Boom.
1 cup butter
1 tsp vanilla
½ tsp salt
2-250g bags miniature marshmallows
10 cups puffed rice cereal
Line a 9x13-in. pan with parchment, leaving overhang on 2 sides.
Melt butter in a large pot over medium-high. Stir as butter foams up, then becomes nutty brown, 5 to 6 min.
Reduce heat to low, then quickly add vanilla, salt and marshmallows, stirring until completely melted. Remove from heat and stir in cereal until well-coated.
Press into prepared pan and let cool at least 1 hour. Cut into squares.
Calories 118, Protein 1g, Carbohydrates 17g, Fat 6g, Sodium 84mg.
This recipe is easily halved. Press into an 8-in. pan or stick with a 9x13-in. pan for thinner squares.
Use wet hands or a wet spatula to press mixture into pan to prevent sticking. Use the bottom of a measuring cup to evenly press the squares.
Originally published in the January + February 2018 issue. Photo by Erik Putz.
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